Bacon Potato Cheddar Tart Recipes

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BACON CHEDDAR BAKED POTATO RECIPE BY TASTY



Bacon Cheddar Baked Potato Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, shredded cheddar cheese, scallions, bacon, sour cream, butter, milk, pepper, chive

Provided by Vaughn Vreeland

Categories     Sides

Yield 3 servings

Number Of Ingredients 11

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 cup shredded cheddar cheese, plus more for topping
½ cup scallions, chopped
¾ cup bacon, chopped, divided
½ cup sour cream, plus more for topping
1 tablespoon butter
¼ cup milk
1 teaspoon pepper
chive, to serve

Steps:

  • Preheat the oven to 350°F (180°C).
  • Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
  • Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  • Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
  • In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
  • Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
  • Bake an additional 15 minutes until the cheese is melted.
  • Serve warm with sour cream and chives.
  • Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams

BACON-CHEDDAR POTATO CROQUETTES



Bacon-Cheddar Potato Croquettes image

Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 5 dozen.

Number Of Ingredients 12

4 cups cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/4 cup sour cream
1 tablespoon minced chives
1/2 teaspoon salt
1/4 teaspoon pepper
40 Ritz crackers, crushed
1/4 cup butter, melted
1 teaspoon paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

Steps:

  • In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

BACON, POTATO AND CHEESE TART



Bacon, Potato and Cheese Tart image

A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.

Provided by BAREFOOTBLONDE

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 tablespoon butter
18 slices bacon
1 ½ pounds baking potatoes, peeled and sliced
1 ¼ cups shredded fontina cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
  • Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
  • Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g

POTATO BACON CHEDDAR TART RECIPE - (3.9/5)



Potato Bacon Cheddar Tart Recipe - (3.9/5) image

Provided by HeatherS

Number Of Ingredients 6

2 pounds or so of room temperature bacon
1 minced onion
3 minced garlic cloves
4 cups of grated aged cheddar
Five or six large unpeeled baking potatoes
A sprinkle of salt and pepper to taste

Steps:

  • 1.Preheat your oven to 350°F Carefully arrange the bacon in a radial pattern from the center of the bottom of a ten-inch, non-stick pan to the lower edge of the rim and continuing up and over it. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with pepper then sprinkle on several tablespoons of the grated cheddar. Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix the onions and garlic together and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers in setting each a bit from the edge of the pan until the top is an inch or so higher than the pan's rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacon's ends from pulling back and shrinking during cooking. Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You'll know it's done when a small thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then invert it onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in a microwave.

LOADED MASHED POTATOES WITH BACON AND CHEDDAR



Loaded Mashed Potatoes with Bacon and Cheddar image

Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

5 pounds russet or Yukon gold potatoes
8 ounces bacon (about 10 slices)
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1 small onion, grated on the large holes of a box grater, juice reserved
1/2 bunch fresh chives, finely chopped (about 1/4 cup)
2 1/2 cups grated cheddar cheese (about 6 ounces)
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
  • Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
  • Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
  • Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

TEENA'S BACON AND CHEDDAR POTATOES



Teena's Bacon and Cheddar Potatoes image

Yummy potato side dish. Goes well with chicken, beef, all the usual suspects. Perfect for Thanksgiving, too!

Provided by LAGIRL

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

4 large russet potatoes, scrubbed and cut into pieces
¼ cup butter
4 slices thick sliced bacon
⅓ cup chopped onion
1 cup cottage cheese
1 ½ cups chopped green onion
½ cup shredded Cheddar cheese
salt and pepper to taste
2 tablespoons butter, cut into pieces
¼ cup shredded Cheddar cheese
¼ teaspoon paprika, for garnish

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
  • Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
  • Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 46.9 g, Cholesterol 56.1 mg, Fat 20.7 g, Fiber 6.2 g, Protein 15.9 g, SaturatedFat 12.2 g, Sodium 469 mg, Sugar 3.1 g

BACON CHEDDAR POTATO TART (MICHAEL SMITH)



Bacon Cheddar Potato Tart (Michael Smith) image

This recipe is by a Canadian chef who I really like - Michael Smith. It contains only 3 ingredients (plus S & P!) and it's gorgeous to look at! Easy to make and would be great for breakfast, brunch, lunch or dinner. It's not the healthiest thing to eat - it's just good ol' comfort food. It takes a long time to cook, so plan ahead. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 4

3 baking potatoes, sliced one quarter inch thick
1 lb bacon, thickly sliced
1 lb cheddar cheese, grated (orange coloured)
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
  • Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
  • Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
  • Turn pan over and invert tart onto a serving plate. Cut into 6 slices.

BACON POTATO CHEDDAR TART



Bacon Potato Cheddar Tart image

Mmmmm... bacon! This is a recipe from Chef Michael Smith that someone posted on Facebook. Once I saw it, I knew I had to make it! One piece of advice - go light on the salt because the bacon and cheddar both have plenty.

Provided by Silkster Hearts Food

Categories     Breakfast

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs bacon
5 -6 large baking potatoes
4 cups cheddar cheese
1 sheet parchment paper
2 tablespoons pepper
1 onion, minced
4 garlic cloves, minced

Steps:

  • Preheat oven to 350 degrees.
  • Mix the minced onions and garlic together.
  • Get a skillet (all metal, no rubber or plastic handles) or pie dish.
  • Coat the cooking area of the skillet with cooking spray.
  • Cut the parchment paper into a circle that covers the cooking area of the skillet, and place it in side the skillet.
  • Start lining the center of the skillet with a layer of bacon in a fan pattern, with one end of the bacon at the center and the other end hangs over the end of the skill. Each slice should overlap about a 3rd to half of the width of a bacon slice. Take care to stagger the bacon at the center so you don't end up with a very thick layer of bacon in the center of the pan.
  • Slice your potatoes in about 1/4 inch thick slices.
  • After the skillet is completely covered with bacon, start adding potato slices in layers inside the skillet on top of the bacon, creating a layer of potato on top of the bacon.
  • After completely adding a layer of potato that covers the bottom of the skillet, sprinkle some pepper, onions/garlic mixture, and a generous portion of cheddar on top of each layer.
  • Repeat the previous 2 steps until the potato & cheese layers are stacked about 1 inch above the top of the skillet.
  • Fold all of the bacon stips on top of the stack of potato until the top layer is completely covered.
  • Place a small, metal skillet or pot cover on top of the tart to hold the bacon in place during baking.
  • Bake at 350 degrees for 2 hours and 30 minutes.

POTATO, BACON, AND CHEDDAR TART



Potato, Bacon, and Cheddar Tart image

Categories     Bacon     Cheese     Potato     Appetizer

Number Of Ingredients 11

2 pounds bacon, thin cut
2 1/2 teaspoons black pepper
1 3/4 cups yellow onion, finely chopped
4 cloves garlic, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme
1 1/2 teaspoons sage
1 1/2 teaspoons tarragon
1 pound cheddar, grated
2 1/2 pounds Yukon Gold potatoes, cut into 1/4-inch-thick
1 tablespoon kosher salt

Steps:

  • Preheat oven to 350°F with rack in middle position. (A) Place 1 bacon slice in a 10-inch cast-iron skillet so that one end starts in center of skillet and extends along bottom and up side of skillet, allowing the other end to hang over skillet edge. Repeat process using remaining bacon slices, working in a circular pattern and overlapping slices slightly to completely cover bottom and sides of skillet. To reduce the thickness of overlapped bacon in center of skillet, stagger every other slice starting 2 inches from center (creating a longer overhang). Once all bacon is in place, flatten the center using the palm of your hand, ensuring there are no gaps in bacon. Sprinkle 1 teaspoon pepper evenly over bacon.
  • Stir together onion, garlic, rosemary, thyme, sage, and tarragon in a medium bowl; set aside.
  • Sprinkle about 1/2 cup cheese in an even layer over bacon in bottom of skillet. Starting around the inside edge of skillet and working in toward the center, arrange potato slices in concentric circles, overlapping slices by about 1/3 inch, until bottom of skillet is covered with a single layer of potatoes. Sprinkle evenly with 1/4 teaspoon pepper, 1/2 teaspoon salt, and about 1/3 cup onion mixture. Repeat layering process 5 times using remaining cheese, potatoes, pepper, salt, and onion mixture (sprinkle any remaining cheese over final layer). After each layer of potatoes, firmly press down to compact layers. Once all layers are in place, potato mixture will be mounded above rim of skillet.
  • Fold overhanging bacon neatly up and over top of potato mixture, working in a circular pattern and ensuring there are no gaps. To prevent the bacon from shrinking back during cooking, place a 5-inch parchment paper circle on center of tart; top with a small (about 6 inch) ovenproof lid. Place skillet on a rimmed baking sheet.
  • Bake tart in preheated oven until bacon is browned around edge of skillet, about 1 hour and 30 minutes. Remove parchment paper and lid. Continue baking until bacon is crisp and a wooden pick inserted in potatoes comes out easily, about 1 hour and 30 minutes, tenting with aluminum foil after 30 to 40 minutes to prevent overbrowning.
  • Remove tart from oven. Carefully pour off skillet drippings; discard or reserve for another use. Let tart rest in skillet 10 minutes. Using a spatula, loosen bottom and sides of tart; invert onto a rimmed baking sheet. Pat gently with paper towels to remove excess grease. Invert tart onto a serving plate. Slice into wedges, and serve hot.

POTATO BACON CHEDDAR TART



Potato Bacon Cheddar Tart image

This recipe was posted on a facebook group I am in, and mentioned adding more potatoes than this originally called for. The original recipe is from Michael Smith.

Provided by Megan Stewart

Categories     Potatoes

Number Of Ingredients 7

w lb room temperature bacon
lots of fresh ground black pepper
4 c shredded aged cheddar
5-6 large baking potatoes, unpeeled
sprinkle or two of sea salt
1 onion, minced
4 clove garlic, minced

Steps:

  • 1. Preheat your oven to 350 °F (180 °C). Carefully arrange the bacon in a radial pattern from the center of the bottom of a 10- or 12-inch (25 or 30 cm) round non-stick baking pan; arrange the bacon so that it fits along the bottom of the pan, continuing up and over the sides. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center, stagger every other piece, starting it 2 inches (5 cm) from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with lots of pepper and then sprinkle on several spoonfuls of the shredded cheddar. Slice the potatoes as thinly and uniformly as you can, about 1/4 inch (6 mm) thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix together the onion and garlic and sprinkle some of the mixture onto the potatoes. Continue with a layer of the shredded cheese. Cover with another layer of the potato, pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese, insetting each a bit from the edge of the pan until the top is 1 inch (2.5 cm) or so higher than the pan's rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacons ends from pulling back and shrinking during cooking. Place the pan on a baking sheet and bake for at least 2 1/2 to 3 hours. You'll know it's done when a small, thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the tart stand for 15 minutes and then invert it onto a cutting surface. Slice into wedges and serve immediately.
  • 2. Variation Try mixing a few spoonfuls of your favourite fresh herb into the onion mixture. Thyme, rosemary and tarragon all work well.

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Top Asked Questions

How do you make baked Bacon chard potatoes?
HOW TO MAKE BAKED BACON CHEDDAR POTATOES: Preheat oven to 400f degrees. Spray an 8x8 baking dish with nonstick cooking spray. In a bowl combine potatoes, onion, seasoning salt & garlic salt. Stir until the potatoes are coated with the seasoning.
What are bacon cheddar potatoes made of?
Bacon Cheddar Potatoes. These easy and delicious Bacon Cheddar Potatoes are full of flavor and topped with shredded cheddar cheese and bacon and seasoned with garlic.
How long do you cook bacon on top of a tart?
Place a small, metal skillet or pot cover on top of the tart to hold the bacon in place during baking. Bake at 350 degrees for 2 hours and 30 minutes. “Mmmmm... bacon!
How do you cook potatoes on top of bacon?
Slice your potatoes in about 1/4 inch thick slices. After the skillet is completely covered with bacon, start adding potato slices in layers inside the skillet on top of the bacon, creating a layer of potato on top of the bacon.

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